Ingredients
Cooking oil spray, for greasing
1 cup plain flour
¼ cup icing sugar mixture
100g chilled butter, chopped
1 egg yolk
1 Tbsp chilled water
Extra plain flour, for dusting
80g golden syrup
80g butter, chopped
2 x 395g cans sweetened condensed milk
Ice-cream, to serve
Method
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Preheat oven to 180C. Grease an 18cm fluted tart tin with cooking oil spray and line with baking paper. Put flour, icing sugar mixture and chilled butter in a food processor and pulse until mixture resembles fine crumbs. Add egg yolk and water. Pulse until mixture just comes together. Turn out onto a lightly floured surface and gently knead until smooth. Shape dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
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Roll out dough between 2 sheets of baking paper until 5mm thick. Line prepared tin with dough and trim edges. Cover with plastic wrap and refrigerate for 30 minutes or until firm.
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Meanwhile, put golden syrup and butter in a medium saucepan over a medium-low heat. Once butter melts, add condensed milk. Cook, stirring constantly with a wooden spoon, for 10 minutes or until golden and thickened. Pour into pastry shell. Using the back of a spoon, smooth surface.
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Bake for 10 minutes, then transfer to a wire rack and allow to cool to room temperature. Refrigerate tart for 2 hours or until chilled. Serve with ice-cream.